These easy oven roasted red potato wedges are delightfully crispy on the outside but soft and fluffy on the inside! Don't let the simplicity of this recipe fool you! You may only need 4 ingredients, but these roasted red potato wedges are crisp, salty, and perfect for dipping in your favorite condiments and sauces!
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Instructions
Preheat your oven to 450°F (232°C) and line a rimmed baking sheet with parchment paper.
Wash the potatoes and pat them dry, then chop them into equally-sized wedges. Add them to a large bowl with the olive oil and seasoning (salt, pepper, and garlic powder) and toss to coat.
Transfer the wedges to your prepared baking sheet, placing them with the cut side down. Place the baking sheet on the middle of the center rack and bake for 25-35 minutes (I like to bake mine for 25 minutes, then rotate the potatoes to crisp another cut side for 5-10 minutes).
Remove from the oven when done and serve immediately.
Notes
Often times people choose to roast their potato wedges directly on the baking sheet to get them crispy. I have found that they get just as crispy when parchment paper is used and I prefer the easy clean-up.
For potato wedges that are soft and fluffy inside, cut them between ¾" and 1" thick.
I love to use Kosher salt and freshly ground black pepper on these fries.
Storing: Refrigerate leftovers in a shallow, airtight container for 4-5 days. Once cooled, roasted red potatoes can be frozen in a heavy-duty freezer bag for up to a year.
Reheating: Wrap potato wedges in foil and place them on a baking sheet, then pop them in the oven at 400°F (205°C) for 10-15 minutes.